Paleo Classic Oatmeal Cookies
Delight in the wholesome goodness of these Paleo Classic Oatmeal Cookies, a grain-free twist on a timeless favorite. Made with almond flour and coconut flour, these cookies feature the perfect balance of chewy and nutty textures, enhanced by the natural sweetness of honey and raisins. Chopped walnuts and shredded unsweetened coconut add irresistible crunch, while a hint of cinnamon brings warm, cozy flavors to every bite. With no oats or refined sugar, this paleo-friendly treat is perfect for anyone following a clean-eating lifestyle. Ready in under 30 minutes, these cookies are a quick and satisfying snack or dessert that you can feel good about sharing with the whole family. Bake a batch today and enjoy the nostalgic flavors of oatmeal cookies—reimagined!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Chopped walnuts
- 0.5 cup Shredded unsweetened coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Honey
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, chopped walnuts, shredded coconut, ground cinnamon, baking soda, and salt. Stir together until well mixed.
In a separate bowl, whisk together the melted coconut oil and honey until smooth. Add the egg and vanilla extract, and continue whisking until completely blended.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated. Add the raisins and fold them into the dough.
Using a tablespoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers.
Bake the cookies in the preheated oven for 10-12 minutes, or until they turn golden brown around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 163.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 574 mg | 44% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
